FoodLink - Purdue Extension

Roasted Carrots

Recipe adapted from the Produce for Better Health Foundation.

10 min
25 min
Total Time
35 min
Servings: 4


16 ounces baby carrots
1 small onion (cut into thin wedges)
1 1/2 teaspoons olive or vegetable oil
1 tablesppon fresh parsley (chopped)
1/4 teaspoon salt
1/8 teaspoon ground black pepper   


  1. Heat oven to 450°F.

  2. Coat a 9 x 13-inch baking dish with cooking spray. Then add the carrots, onion, and oil.

  3. Toss vegetables to coat with oil, then spread to make a single layer.

  4. Roast, stirring occasionally, until the carrots are lightly browned and just tender (20 to 25 minutes). Add parsley, salt, and pepper, and toss to coat.